Hoppy Hefe

[Brew_George]

This was my first BIAB after a few extracts and I was pretty happy with it:

3kg Pilsner Malt
3kg Wheat Malt
75g Hallertau hops
3068 Wyeast activator pack


28L strike water at 74'C
Added grains, mashed for an hour at 67'C
Sparged with 3L
50g Hallertau at 60mins
25g Hallertau at 15mins
23L wort cooled to 25'C
Yeast added. Primary for 3 weeks at 18-20'c.

Few pictures on my blog: http://gentrypursuits.wordpress.com/201 ... -homebrew/

With the slightly warmer fermentation this gave a nice balance of bananas and sweet bubblegum against the hops.

 

[pittsy]

looking good mate , i would try chill the wort down to around 15c if poss before pitching yeast ,it helps to stress the yeast to improve on the esters . I also often ferment at 22c but also 18/20 c , i feel a crisper beer at 18c but a more flavoursome brew at 22c . hope its a good 1 for you .

 

[Brew_George]

Good to know; yeah I really enjoyed this one. Been on the Stouts and Bitters but now the sun's finally making an appearance I shall break out the summer beers again soon.

I presume the 15'C pitching temperature is so you have a buffer for when the yeast really gets going and bumps the temperature up a few degrees?

I'll certainly try cooling the wort lower next time now!

:

 

[pittsy]

There are a few ways to increase clove/vanilla and banana flavours with mashing but also with pitching cool as it makes the yeast work hard which increases the esters been made . 18c crisp clean with clove, 20c more of clove with banana and 22c slight less clove with more banana , so i go for 22c but also do a rest at 41c when mashing which increases clove etc .

 

[Brew_George]

Brilliant info.; I played around with mash rests for my last BIAB.

Think I'll go for cloves next time so will certainly try your rest at 41'C next time! How long do you rest for? 30mins?

 

[pittsy]

15 mins at 41c for me up to 30 mins if more wanted

 

[cwiseman77]

Wheat beer thread...of course Pittsy is involved...a reassuring sense of normality